Characterization of the Influence of Thermal Sterilization on the Volatiles in Flat Peach Juice |
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| Authors: | Peng Wang Fang Zhang Jiapei Xi |
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| Institution: | Food College of Shihezi University, Shihezi, Xinjiang, China |
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| Abstract: | This study characterized the effect of thermal sterilization on the volatiles in flat peach juice. In three independent trials, juice samples prepared with flat peaches from Shihezi, Xinjiang, China were divided into groups sterilized at 65, 75, and 85°C for 30?min. The chemical compositions were identified by gas chromatography–mass spectrometry combined with headspace solid-phase microextraction and analyzed by hierarchical clustering and principal component analysis. Fourteen volatiles (seven esters, four alcohols, two aldehydes, and one ketone) were identified as characteristic in fresh peach juice. Esters of thermally treated samples were significantly decreased by threefold (P?
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| Keywords: | Flat peach juice gas chromatography–mass (GC-MS) hierarchical clustering analysis principal component analysis thermal sterilization volatile compounds |
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